Chicken Stir-Fry

"A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles."

Directions

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.

Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

I made the marinade for the chicken according to recipe. Instead of the vegetables called for, I used a bag of frozen stir fry vegetables because that is what I had on hand. I cooked it as directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you.

We couldn't eat this dish. Total salt overload due to the amount of soy sauce this recipe calls for. Be cautious! I thought it was odd that I used 3/4 of my new bottle of soy sauce. Chefs beware.....unless you absolutely love lots of salt!

This was good. But I made a few mods to suit my personal taste and local availability,
For veggies I used mushrooms, broccoli, red peppers and added some sweetcorn kernels at the very end. It made a very colourful (red, green, yellow) dish.
Also used a grated chilli rather than garlic in the marinade, and served with noodles not rice
I found that (since I like my vegetable reasonably crispy) I did not need the last 5-7 minutes cooking. Just stir fried the chicken in step 4, then added the veggies back for 30 secs to heat through.

I thought it was delicious. but to satisfy my preferences i made a few adjustments.
added fresh cilantro, snow peas, mushrooms, and some store bought stir fry sauce in addition to the homemade so that there is more "juice" to put on the rice.
I also think next time i'm going to put a pinch of wasabi to give it a little kick! :)
this is the first successful stir fry i've made and i'm looking forward to making it again. Thank you!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.